Strawberry Basil Shortcakes

Instructions

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1. - Preheat oven to 425° F.
2. - Stir 1/4 teaspoon Fresh Basil Flavor into milk.
3. - In bowl of food processor fitted with steel blade, place flour, 1/4 cup granulated sugar, baking powder and salt; pulse to combine. Add butter; pulse until mixture resembles coarse crumbs. Add flavored milk and egg; pulse until mixture is moistened and sticks together.
4. - Turn dough out onto lightly floured surface. Knead gently 8 to 10 times. Roll out dough to 1/2-inch thickness; cut with desired cutter dipped in flour. Place on cookie pan. Re-roll dough scraps to make additional biscuits.
5. - Bake 12-15 minutes or until golden brown. Remove from cookie pan to cooling grid. Cool.
6. - Meanwhile, combine sliced strawberries and remaining 2-4 tablespoons sugar in medium bowl; let stand at room temperature 10-15 minutes or until juices begin to form. Stir in remaining 6 drops Fresh Basil Flavor; refrigerate until ready to use, at least 30 minutes.
7. - In medium bowl, whip cream and confectioners' sugar with electric mixer on high speed until soft peaks form. Cut shortcakes in half horizontally; fill with strawberries. Serve with whipped cream.